CHICKEN ENCHILADAS VERDES FROM RO*TEL

Chicken Enchiladas Verdes from RO*TEL image

Corn tortillas filled with chicken, cheese and green enchilada sauce with some zesty tomatoes on top for easy chicken and cheese enchiladas.

Provided by RO*TEL

Categories Trusted Brands: Recipes and Tips RO*TEL®

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

½ cup Wesson® Pure Canola Oil
PAM® Original No-Stick Cooking Spray
1 (10 ounce) can green chili enchilada sauce
2 cups shredded rotisserie chicken
1 cup crumbled queso enchilado cheese
⅓ cup chopped yellow onion
1 teaspoon ground cumin
12 (6 inch) corn tortillas
1 cup shredded Chihuahua or Monterey Jack cheese
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 cup Shredded lettuce

Steps:

Preheat oven to 325 degrees F.
Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.
Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.
Pour any remaining enchilada sauce over enchiladas. Sprinkle with Chihuahua cheese; top with drained tomatoes. Cover dish with foil; bake 25 minutes or until hot. Serve on shredded lettuce, if desired.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 31 g, Cholesterol 73.7 mg, Fat 35.7 g, Fiber 4.7 g, Protein 26.6 g, SaturatedFat 9.9 g, Sodium 411.8 mg, Sugar 2.2 g